Swine + Wine | A Pig Roast at CUCINA enoteca Irvine
For centuries, people of many cultures have gathered and celebrated around a whole pig roast. Traditions and cooking methods vary from ethnic group to ethnic group, but the common ground is always people coming together over food and in celebration. For all of us, there is nothing that makes our hearts happier than seeing groups of people share our food. It is with this in mind, that we’re pleased to have our first ever Swine + Wine, a whole pig roast, at CUCINA enoteca Irvine on Saturday February 18th.
For our pig roast, we’ll be utilizing our roasting box, La Caja China, which cooks the pig at high temperature and from heat at the top. This creates crisp skin, and tender fall of the bone meat. In addition to the pig Chef Tony will be preparing a selection of sides to complement the roasted pig. And because this is a CUCINA event, there will be wine. We’ve selected five wines of varying varietals to showcase as well.
As a pig roast is a typically informal affair, we’ll be gathering on the patio in front of CUCINA enoteca Irvine. We want you to spend time with your friends, mingle with your neighbors and enjoy a leisurely afternoon of eating and drinking. Reserve your spot today and join us for Swine + Wine.
caja china roasted pig | slaw + house made buns
coal roasted potato | calabrian crème fraîche + fresh herb
yellow bean salad | smoked almond + cavalo nero + tomato + salsa verde + crouton
little gem | crispy chick pea + fennel + citrus + frá diavolo
campanelle pasta salad | bloomsdale spinach + walnut + confit tomato + preserved lemon vinaigrette
rex hill | pinot noir | willamette valley, oregon
hall | cabernet sauvignon | napa
nozzole | chianti classico riserva | tuscany, italy
pio cesare | cortese di gavi | piedmont, italy
arcanum | ‘il fauno’ bordeaux blend | tuscany, italy